Geleneksel türk tatlısı aşure'nin raf ömrünü uzatmak için 3D baskılı aktif gıda ambalajının geliştirilmesi

In this study a prototype food packaging tray was developed by using a 3D printer. This thesis aimed at determining the stability of a traditional Turkish dessert, aşure under cold storage conditions for 14 days by using the 3D printed active food packaging tray. Cinnamaldehyde (CNMA), a GRAS-listed food additive, was injected into the 3D-printed packages at 2% and 5% (v/w) concentrations through the package channels. Aşure samples were then placed in the packages and stored at 4°C for 14 days. Physicochemical (pH, dry matter, CNMA release, color), microbiological (Salmonella spp., staphylococcal enterotoxins, total bacterial count), and sensory analyses were conducted at periodic intervals. For characterization of packages, oxygen permeability, oxygen transmission rate and mechanical properties (Young's modulus, tensile and flexural strength) were measured. No viable microorganisms were detected at either CNMA concentrations, and physicochemical results showed that there were no significant (p>0.05) changes. Sensory analysis indicated that CNMA's aroma scent correlated positively along with the concentration, without exhibiting negative perception on panelists. The findings demonstrated that 3D-printed packaging ensures controlled CNMA release, high oxygen barrier properties, and resistance to physical impact. This study highlights the potential of essential oils like CNMA in food preservation and suggests further research into innovative packaging solutions for extended shelf-life and microbial safety.